The Cheesecake Factorys Cajun Jambalaya Pasta Recipes

CHEESECAKE FACTORY CAJUN JAMBALAYA PASTA

Steps:

• Place the butter into a saute pan. Allow the butter to melt slightly.
• Add the seasoning into the pan, and stir together with the melted butter.
• Add the chicken into the pan, and continue to cook until the chicken is about half done.
• While the chicken is cooking, carefully place the pasta into boiling water, and cook until al dente.
• Pour the clam juice into the pan. Add the peppers and onions. Cook for another minute, making sure the vegetables are heated through and the chicken is almost done.
• Add the shrimp into the pan. Toss the ingredients together, and continue to cook until the shrimp are almost done.
• Add the tomatoes into then pan. Continue to cook mixture until both the shrimp and chicken are thoroughly cooked through.
• Place some pasta into each bowl. Spoon equal portions of the jambalaya mixture into each bowl over the pasta.

CHEESECAKE FACTORY CAJUN JAMBALAYA PASTA RECIPE

Steps:

• Prepare pasta according to package directions. Drain. Set aside.
• Heat olive oil in a large sauté pan.
• Place chicken into a clean mixing bowl. Sprinkle Cajun spice over chicken and into bowl. Gently toss chicken until each piece is evenly coated with spice.
• Add chicken to sauté pan. Cook until it is about 1/2 done.
• Add peppers, onions and shrimp into pan. Continue to cook until shrimp are about 1/2 done.
• Add garlic to pan. Season all of ingredients with kosher salt, ground black pepper and a little more Cajun spice.
• Add diced tomatoes and chicken-seafood broth into sauté pan. Gently stir ingredients together. Continue to cook until chicken and shrimp are done and vegetables are tender.
• Prepare pasta according to package directions. Drain.
• Place pasta into serving bowls. Spoon jambalaya over pasta. Garnish with a sprinkle of freshly chopped parsley.

THE CHEESECAKE FACTORY'S CAJUN JAMBALAYA PASTA

Steps:

• Heat the olive oil in a large saute pan.
• Place the chicken into a clean mixing bowl.
• Sprinkle 2 tablespoons of Cajun spice over the chicken and into the bowl.
• Gently toss the chicken until each piece is evenly coated with the spice.
• Add the chicken into the saute pan and cook until it is about half done.
• Add the peppers, onions and shrimp into the pan.
• Cook until the shrimp are about half done.
• Add the garlic into the pan.
• Season all of the ingredients with kosher salt, ground black pepper and the remaining 2 teaspoons of Cajun spice.
• Add the diced tomatoes and chicken-seafood broth into the sauté pan.
• Gently stir the ingredients together.
• Continue to cook until the chicken and shrimp are done and the vegetables are tender.
• Drop the pasta into boiling salted water and cook until al dente.
• Place the pasta into serving bowls.
• Spoon the jambalaya over the pasta.
• Garnish with a sprinkle of freshly chopped parsley.